Gnocchi with Tomato Sauce
Gnocchi with tomato sauce comes together in half an hour because shop-bought potato gnocchi needs only about three minutes in boiling water, leaving time to simmer a proper onion, garlic and oregano sauce until it clings. Tossing the cooked gnocchi in the pan with a splash of the cooking water makes the sauce glossy and helps it coat every dumpling. This generous recipe serves two.
- Total
- 30 min
- Prep
- 7 min
- Cook
- 23 min
- Serves
- 2
- Per serving
- 685kcal
Choosing the ingredients for gnocchi with tomato sauce
Chilled or vacuum-packed potato gnocchi both work here, and both cook in minutes. A good sauce starts with decent tinned tomatoes, so choose a brand with a thick, rich texture, and take your time with the onion, because that sweetness balances the acidity.
Check the label on the cheese, as classic Parmesan is made with animal rennet and is not vegetarian. A vegetarian Italian-style hard cheese does the same job. Dried oregano is stronger than fresh, so a teaspoon is enough, with torn basil at the end for freshness.
How to prepare gnocchi with tomato sauce
Tap a time to start a timer.
- Soften the onion Heat the oil in the large deep frying pan over a medium heat. Add the onion and cook for , stirring often, until soft and translucent but not browned. Add the garlic and cook for .
- Simmer the sauce Tip in the tomatoes, oregano, salt and pepper. Bring to a simmer, then cook gently for , stirring now and then, until the sauce is thick and no longer tastes raw. Add a splash of water if it starts to catch.
- Boil the gnocchi About before the sauce is ready, bring a large saucepan of salted water to the boil. Add the gnocchi and cook for , until they float to the surface. Scoop them out with a slotted spoon and keep 4 tbsp of the cooking water.
- Toss Add the gnocchi to the sauce with 2 tbsp of the cooking water. Toss over a medium heat for so the sauce coats the gnocchi, adding a little more water if it looks too thick.
- Serve Divide between warm bowls and top with the grated cheese and basil.
Ways to vary gnocchi with tomato sauce
Stir in a couple of handfuls of baby spinach at the end, or add sliced mushrooms to the onion for a heartier dinner. A pinch of chilli flakes with the garlic gives it a kick. If you prefer to make the sauce from scratch in a bigger batch, homemade tomato sauce works well here. For a meat-free bake for a crowd, try vegetarian lasagne.
Common problems and fixes for gnocchi with Tomato Sauce
- The gnocchi are heavy, gluey or fall apart.
- They were boiled for too long. Take them out as soon as they float to the surface, usually after 2–3 minutes, and transfer them straight to the sauce.
- The sauce tastes sharp or tinny.
- Simmer it for the full 15 minutes to cook out the raw tomato taste. If it is still sharp, stir in a pinch of sugar or a small knob of butter.
- The sauce is watery and slides off the gnocchi.
- Let it reduce for a few minutes longer before adding the gnocchi, and use the starchy cooking water in the final toss rather than plain water.
Frequently asked questions about gnocchi with Tomato Sauce
How long does gnocchi take to cook?
Shop-bought gnocchi takes 2–3 minutes in boiling water, and is ready when it floats. Follow the packet if it gives a different time.
Can you use fresh tomatoes instead of tinned?
Yes. Use about 500g ripe tomatoes or cherry tomatoes, roughly chopped, and simmer for 20 minutes until they break down.
How do you keep leftover gnocchi?
Cool it quickly and keep it in a covered container in the fridge for up to 2 days. Reheat in a pan with a splash of water until steaming hot all the way through.
Can you pan-fry gnocchi instead of boiling it?
Yes. Fry shop-bought gnocchi in 1 tbsp olive oil over a medium-high heat for 6–8 minutes, turning, until golden and crisp, then stir it through the sauce.
How did you like the recipe?
4.9 / 5 · 30 ratings
